Most coffee places use automatic coffee machines, as long as they have good beans the coffee is good. Getting the correct weight of grounds and tamping them down is not a process difficult to automate.
You are objectively wrong about coffee. You are leaving out a whole world of variables that easily effect the coffee and are the difference between a bad coffee shop and a great one. Water quality, water temperature, grind size, grind consistency, tamp pressure, bed consistency are all huge and we haven’t even gotten to roasting the beans, dialing in an espresso machine for a certain bean, etc…
Most coffee shops use automatic machines for their drip coffee and nothing else
I didn’t leave the other variables out. A human in the loop doesn’t change grind size or consistency. A human in the loop doesn’t change water quality, or temperature. A human in the loop won’t change bean quality.
Tamp pressure is more consistent with automated machines vs humans. It is much easier to dial in a shot for particular beans/roast, you can literally dial it in, that’s why coffee shops use automatic machines. Those machines are not the cheap ones they can cost up to $10k. Over half the coffee shops in my area use automatic machines.
Australian coffee is sublime. Made manually, it’s a profession of pride for many, and in all my travels to many countries, the coffee of Australia has never been bested.
German coffee is made through exact, automated machines, and it’s crap. It’s some of the worst coffee I’ve experienced.
Machine after machine, I’ve tried them all, and I’ve given up.
I don’t know what the human does, but whatever they do that the machine is not doing, makes av huge difference, and no manufacturer has cracked the magic formula yet.
I’ve had the opposite experience, my regular coffee shop uses an automatic machine. They have the best espresso in the area, it might help that they roast their own beans.
Most coffee places use automatic coffee machines, as long as they have good beans the coffee is good. Getting the correct weight of grounds and tamping them down is not a process difficult to automate.
You are objectively wrong about coffee. You are leaving out a whole world of variables that easily effect the coffee and are the difference between a bad coffee shop and a great one. Water quality, water temperature, grind size, grind consistency, tamp pressure, bed consistency are all huge and we haven’t even gotten to roasting the beans, dialing in an espresso machine for a certain bean, etc…
Most coffee shops use automatic machines for their drip coffee and nothing else
I didn’t leave the other variables out. A human in the loop doesn’t change grind size or consistency. A human in the loop doesn’t change water quality, or temperature. A human in the loop won’t change bean quality.
Tamp pressure is more consistent with automated machines vs humans. It is much easier to dial in a shot for particular beans/roast, you can literally dial it in, that’s why coffee shops use automatic machines. Those machines are not the cheap ones they can cost up to $10k. Over half the coffee shops in my area use automatic machines.
I’m from Australia, and visit Germany regularly.
Australian coffee is sublime. Made manually, it’s a profession of pride for many, and in all my travels to many countries, the coffee of Australia has never been bested.
German coffee is made through exact, automated machines, and it’s crap. It’s some of the worst coffee I’ve experienced.
Machine after machine, I’ve tried them all, and I’ve given up.
I don’t know what the human does, but whatever they do that the machine is not doing, makes av huge difference, and no manufacturer has cracked the magic formula yet.
I’ve had the opposite experience, my regular coffee shop uses an automatic machine. They have the best espresso in the area, it might help that they roast their own beans.